Dr. Pepper-Marinated Steak Tostadas

22113_d_pepper_inset_finals7
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2010/11/22113_d_pepper_inset_finals7.jpg?w=100
  • Yield: 4 servings

Ingredients

Meat and marinade:
1pound skirt or flank steak
1 (16-ounce) bottle Dr. Pepper
Slaw:
1/2cup thinly sliced red cabbage
1/4cup thinly shredded
green cabbage
1/2 red bell pepper, cut into
thin strips
1/2cup chopped cilantro
2tablespoons mayonnaise
4teaspoons malt vinegar
1teaspoon granulated sugar
Tostadas:
1tablespoon vegetable oil
8 (6-inch) corn tortillas
1 1/2teaspoons kosher salt, divided
4teaspoons brown sugar
1teaspoon coarsely ground black pepper
1 1/2cups shredded caciotta or Monterey Jack cheese
1/2cup goat cheese crumbles

Instructions

  1. Pour Dr. Pepper over steak. Refrigerate 4 to 12 hours.
  2. To prepare slaw, toss cabbage, bell pepper and cilantro together. Whisk together mayonnaise, vinegar and granulated sugar. Pour over cabbage mixture; toss. Cover and refrigerate 1 hour.
  3. Heat oil in a large skillet over medium-high heat. Fry tortillas 8 to 10 seconds on each side. Season with 1/2 teaspoon salt; drain on a paper towel-lined plate.
  4. Prepare grill. Remove steak from marinade. Combine 1 teaspoon salt, brown sugar and pepper; rub on meat. Grill meat 3 to 4 minutes on each side. Let rest 5 minutes before slicing.
  5. To assemble tostadas, preheat oven to 350F. Place tortillas on baking sheets. Sprinkle with cheeses. Slice steak into thin strips. Distribute among tortillas. Bake 5 to 6 minutes, until cheese melts. Remove from oven and top each tostada with 2 tablespoons slaw.

Recipe adapted with permission from Grady Spears and June Naylor’s, The Texas Cowboy Kitchen (Andrews McMeel Publishing, 2007).

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